Herb and Spice Blends

The bouquet garni is a small bundle of fresh herbs, traditionally made of bay leaves, parsley, and thyme, and is usually tied together with string or in a cheesecloth sachet for cooking.

Variations can include bay leaves, burnet, chervil, peppercorns, rosemary, sage, savoury, or tarragon and impart a fresh, herbal flavour.

Popularized by French cooking, a bouquet garni is suited to release its flavours in slow-cooking dishes such as beans, bouillabaisse, Bourguignonne, sauces, soups, stock, and stews.

Herbes de Provence is a blend of dried herbs that are native to southeastern France and typically include marjoram, oregano, rosemary, savoury, and thyme.

Variations can also include the herbs basil, bay leaf, chervil, fennel, and lavender.

The flavour is herbal and piney with a sweet perfume.

Commonly used in French cuisines, herbes de Provence is used to season fish, grilled meats, roasted or stuffed vegetables, pasta, pizza, poultry, ratatouille, soups, stews, stock, and tapenade.